In the Kitchen with House of Dorough: Recipes we love!

If you watched my stories a few weeks ago, you know that I found my late Aunt Patti Jo’s recipe book. It was a special one she had scrapbooked and made just for me as an engagement gift back in 2013. I’m not going to lie, finding it took me aback and I was super emotional for a week or so, every time I’d look at it. Patti Jo was my favorite. She was my mom’s sister, and she always lived in Maryland (and us in Georgia) so seeing her was always a treat. She sadly passed away in 2017 from Melanoma, and it has taken me years to process the grief of losing her.

This little recipe book is so special - she loved scrapbooking. Here are some recipes from the book that we will be making this Holiday season. Enjoy!

Don’t forget, our stuffing, chocolate pie, and key lime pie recipes are located HERE!

Corn Bake

The Ingredients

  • 1/2 Cup melted butter

  • 2 eggs, whisked

  • 1 box Jiffy Corn Mix

  • 8 oz sour cream

  • 1 can of corn, drained

  • 1 can of creamed corn

The Instructions

  • Mix all ingredients in a bowl & pour into an 8x8 buttered pan or dish.

  • Bake 1 hour at 350 degrees.

Pumpkin Bread

The Ingredients

  • 2 lg egg whites

  • 1 cup packed brown sugar

  • 1 cup pure pumpkin

  • 1/4 cup canola oil

  • 1/2 cup plain yogurt

  • 1 tsp vanilla

  • 1 cup flour

  • 3/4 cup whole wheat flour

  • 1 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp baking soda

  • 1/2 tsp salt

The Instructions

  • Preheat Oven to 350

  • Spray 8.5x4.5" metal loaf pan

  • In a large bowl, combine with a whisk, sugar, and egg whites.

  • Add pumpkin, oil, yogurt, & vanilla. Stir.

  • In a medium bowl, combine all dry ingredients.

  • Add flour mixture to pumpkin mixture.

  • Stir until combined. Do. not overmix.

  • Pour batter into pan.

  • Bake 45-50 minutes.

  • Cool in pan 10 minutes, and then invert onto wire rack.

Potato & Cheese Casserole

The Ingredients

  • 2 lbs. package of frozen hash browns

  • 1/2 cup butter

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1/2 cup chopped onion

  • 1 can Cream of Chicken soup

  • 1 pint sour cream

  • 2 cups shredded Cheddar

For Topping:

1/2 cup melted butter

1 1/2 cups crushed corn flakes

The Instructions

  • Thaw potatoes slightly and mix all the ingredients.

  • Pour into 9 x 13 buttered or greased dish.

  • Top with 1 1/2 cups crushed corn flakes and 1/2 cup Butter

LIFESTYLEAshley Doroughthanksgiving eats recipes baking cooking kitchenComment